Step 1

In a food processor, combine all the red thai chili, shallots, ginger, galangal, garlic, lemongrass, macadamia nuts, coriander, cumin, tamarind paste, water, and canola oil. Pulse until a smooth paste is formed.

Step 2

Transfer the pureed paste into a large pot and cook over medium heat for about 30-40 minutes, stirring intermittently.

Step 3

Add in the sugar, curry powder, paprika, and salt, and stir for another 5 minutes.

Step 4

If not using the paste right away, let the laksa paste completely cool and store in an airtight container in the fridge for up to 1 week, or freezer for up to 6 months.

Step 5

If ready to make the laksa soup, add in 4 C of chicken broth and 1 can coconut milk to the laksa paste. Stir and bring to a simmer. If the consistency of the soup is a little too thick, add a little more chicken broth or water. Keep the soup warm.

Step 6

Place the rice vermicelli noodles into a serving bowl. Top with shredded chicken, shrimp, egg, tofu puffs, cucumber, and bean sprouts.

Step 7

Add the hot soup over top of the noodles.

Step 8

Squeeze some lime juice over top and garnish with laksa leaves.

Step 9

Serve immediately.